Cheddar-Crusted Homemade Hash Browns
This is not your typical shredded hash browns recipe, these Cheddar-Crusted Homemade Hash Browns are shatteringly crispy and bursting with the intoxicating flavor burnt cheddar cheese.
- 1 medium shredded Russet potato (approximately 1 ½ cups)
- ⅓ - ½ cup shredded Sharp Cheddar Cheese (depending on potato size)
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 1 tablespoon butter
- 2 tablespoons cooking oil
Shred potato with the largest holes of a box grater and quickly rinse under cold water in a fine mesh strainer to remove excess starch. Water should run clear after passing through potatoes.
Working in batches a handful at a time squeeze out all excess water from potatoes and place in a medium-sized bowl. You can also use cheesecloth to squeeze out moisture.
Add cheese, salt and pepper to bowl with potatoes and mix to combine.
Heat non-stick skillet over medium-high heat, add butter and oil and heat till shimmering.
Add hash brown mixture and spread evenly in the pan, firmly pressing flat so it holds together.
Once the bottom shows signs of deep browning, flip hash browns in the pan. Continue cooking until this side browns as well.
Remove from pan and serve immediately.
Calories: 258kcal | Carbohydrates: 19g | Protein: 2g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 345mg | Potassium: 444mg | Fiber: 1g | Vitamin A: 175IU | Vitamin C: 6.1mg | Calcium: 14mg | Iron: 0.9mg